Red Pepper Kabobs ft. whenhangerstrikes

Red Pepper Kabobs ft. whenhangerstrikes

These Red Pepper Kabobs offer a flavourful twist on traditional kabobs. Ground chicken and lamb are blended with fresh herbs, spices, and red peppers for a vibrant and tasty dish. Served with tangy white sauce and robust tomato chutney, they promise a rich culinary experience. This recipe comes to us courtesy of Marihah Shah the ultimate WE HAVE FOOD AT HOME advocate@whenhangerstrikes.

Ingredients

For the Kabobs

For the White Sauce

For the Tomato Chutney

Method

STEP 1:
In a food processor, combine the red and green peppers, onion, parsley, and cilantro. Pulse until finely minced but not liquified. Transfer to a large mixing bowl.

STEP 2:
To the bowl, add the ground chicken and lamb, followed by all the spices. Mix thoroughly with your hands to ensure even distribution. Cover and refrigerate the mixture for at least two hours, or overnight for enhanced flavours.

STEP 3:
White Sauce: Whisk together yogurt, vinegar, salt, pepper, sugar, dill, and garlic powder in a bowl. Cover and refrigerate until ready to use.

STEP 4:
Tomato Chutney: Blend tomatoes, green chili, garlic, and cilantro in a food processor to a chunky paste. Season with salt, transfer to a container, cover, and refrigerate.

STEP 5:
Preheat a skillet or grill pan over medium heat with a thin layer of olive oil. Form the kabob mixture into 1-inch balls and shape into kabobs. Cook in batches, ensuring not to overcrowd the pan. Sear until a crust forms (about 3-4 minutes), then turn to cook evenly on all sides for a total of 12-15 minutes, or until the internal temperature reaches 165°F (74°C). Before removing from the pan, brush generously with melted ghee.

STEP 6:
Brush the cooked kabobs with additional ghee and serve hot with rice or naan, accompanied by the white sauce and tomato chutney.

 

Notes:

If a food processor is not available, grating the peppers and onion is recommended over chopping to ensure the right moisture content for juicy kabobs.

The kabob mixture benefits from longer marination, up to 48 hours in the refrigerator, for more developed flavours.